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Articles Tagged with ''pastry''

Japanese pastry chef Sadaharu Aoki's push for simplicity

Secrets of success rooted in French traditions.

September 20, 2017

Japanese cuisine is famous for its amazing rice dishes, sushi and ramen. Less known, however, is the Japanese fascination with desserts, especially when it comes to confections and pastries.

State of the Industry 2017: Sweet goods go specialty, seasonal and even guilt-free

Variety and clean label are top demands in the upward-trending sweet goods category.

Melissa Kvidahl Reilly

June 14, 2017

They’re wedding cake stand-ins, they’re topped with everything from sweet breakfast cereal to bacon, and they’re popping right off the breakfast plate and onto restaurant menus nationwide. It’s safe to say designer doughnuts are having a moment.

Norman Love Confections opens dessert salon in Fort Myers

Chocolatier launches pastry collection, holiday collection and Valentine’s collection.

Olivia Zyszczynski

October 26, 2016

The 1,700 sq.-ft. salon offers indoor and outdoor seating for dine-in as well as take-out options. Artisan gelato, coffees, baked goods, novelty products and a new Signature Pastry Collection are available in addition to its premium chocolates and desserts.

Cédric Barberet, newest Barry Callebaut Ambassador on Trump's wedding cake, his pastry shop

Renowned pastry chef Cedric Barberet sets up shop — and a bistro — in downtown Lancaster, opening up a world of French classic pastries and foods for locals.

Bernie Pacyniak

July 21, 2016

Were it not for some quick hands, one of Cédric Barberet’s claims to fame would have come crashing down, leaving a mess of fondant, icing and Grand Marnier-laced chiffon cake on the Mar-A-Lago Club’s tile floor in Palm Beach, Fla.

Visiting Europain 2014 in Paris

March 20, 2014

SF&WB visited the Europain & Intersuc, March 8-12 in Paris-Nord Villepinte, attended by nearly 77,000 baking industry professionals, to discover all of the new products showcased by 804 exhibitors and brands. Along with seminars given a special buzz by the most prestigious national and international competitions and a host of other events, the baking and pastry-making show was filled with both dynamic and innovative introductions.

McDonald’s considers offering pastries on breakfast menu

March 13, 2014

Facing tighter competition for fast-food breakfast items from traditional and nontraditional competitors as well as a generational values shift, McDonald’s is testing new breakfast menu items.

Creating cannoli

Lauren R. Hartman

November 7, 2013

From humble beginnings 40+ years ago in a small bakery near Boston to a 30,000-sq.-ft. plant today in Chelsea, Mass., outfitted with four production lines, Golden Cannoli Shells Inc. now generates more than 100,000 cannoli shells each day. The more spacious plant is also allowing the bakery to significantly increase its capacity.

French Pastry School founders receive France’s highest civilian award

Pastry chefs Pfeiffer and Canonne now knights of the order.

Jorona Johnson

January 23, 2013

When Jacquy Pfeiffer and Sébastien Canonne started The French Pastry School in 1995, they wanted to create an environment where superior pastry chefs could be trained. Not only have the two pastry chefs succeeded, but the French government has taken notice.

Baking dreams come true

Pastry chef and chocolatier Sarah Levy does what she loves.

April 12, 2012

Chicago native Sarah Levy has wanted to work with pastries for as long as she can remember — a life-long passion that blossomed into something tangible in 2004.

Delicious Double Headers

January 1, 2012

The bases are loaded when it comes to sweet goods and snack cakes. Though sales are sluggish, consumers want sweet treats to be healthy but still like to indulge a bit. But with fewer calories and fat, portion packaging and better-for-you formulations, today’s sweet treats won’t stay in the dugout for long.

Opopop aims to heat up microwave popcorn category

Hershey showcases its new strategies at Sweets & Snacks Expo

Hershey showcases new strategies, candy

Hard candy evolves beyond traditional sweetness

Events

August 20, 2025

Breaking the Mold: Fresh Perspectives on Modern Bakery Packaging Solutions

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways:

June 23, 2026

Better Bread: Smarter Formulation

BFY bill while still delivering the taste, texture, and other attributes that consumers aren’t so willing to compromise on. In this focused presentation, an expert from a leading producer will discuss their experiences and perspectives on ways to craft recipes that hit all the marks.

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Products

Natural Food Flavors and Colorants, 2nd Edition

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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